These are delicious banana bread packed with warm spices that make the best breakfast or snack for this season! Loaded with almonds, these eggless and vegan mini loaves with gingerbread spices are great to share as edible gifts too!
I received samples in the process to aid recipe development and the opinions expressed are my own only. I received Taylor & Colledge Almond extract paste and I have used it in recipes like Coconut Almond Cookies, Eggless Pear Almond Mini Loaves, Almond Cranberry Orange Muffins, and Eggless Coffee Almond Bundt Cake. This paste enhances the almond flavor in the baked goods and gives an exceptional flavor. I would highly recommend this extract paste.
Banana breads are easy to make quick breads that can be a standard loaf, mini loaves, or can be made into muffins. They are simple, tasty and versatile and depending on the season, different flavors can be incorporated into it. Add a bit of chocolate to make special and healthy no-sugar banana bread or add pumpkins in the fall season to make a delicious fall breakfast. Different flours, like millet, can be added to make fortified muffins.
Don’t you think it is amazing to wake up to these for breakfast? This banana bread is so special to me as I love both the almond and gingerbread spices. These will warm you up from inside while it provides nourishment too. These breads are loaded with the best flavors of the season just like these gingerbread melonpan or the Vegan Coconut Gingerbread Muffins which would make an amazing breakfast just like this gingerbread banana bread.
This is a vegan bread and this recipe uses oil. Bananas are an excellent egg substitute and in addition flaxseed powder and aquafaba are also used. This combination gives the moist and softest banana bread that would be gone in a flash. My suggestion is to double the batch, so that you would have some left to share.
The almonds complement the flavors in this bread. Almond flour, Taylor & Colledge almond extract paste, almond milk, and sliced almonds are used in this recipe. With multiple layers of almond flavorings, this bread will be a heaven for almond as well as gingerbread or banana bread lovers! Hence wouldn’t recommend replacing with other nuts, but if you want to, go ahead and experiment as flavors are individual preferences. For a variation, whole wheat flour can be used in the place of all-purpose flour or a little millet flour can be substituted. Different flours require different liquid requirements and it would vary slightly. Adjust according to the type of flour used.
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These mini loaves loaded with seasonal flavors are my share for Bakeathon 2022. We share recipes that involve baking three days a week all through this month. This month, as the holidays are approaching, we would be cranking up the oven and baking tasty foods to share with friends and families. Eggless Pumpkin Banana Bread was my first recipe for Bakeathon and this is the second. Stay tuned for delicious baked goods!
Ingredients
Makes 8 loaves
All purpose flour - 1 and 3/4 cups
Molasses - 1/4
Brown sugar - 1 cup
Banana - 1 and 1/2 cup, mashed
Salt - 1/3 tsp
Baking powder - 1 tsp
Baking soda- 3/4 tsp
Almond milk - 1/4 cup
Flaxseed powder - 2 tbsp
Aquafaba - 3 tbsp
Almond flour - 1/2 cup
Almond extract paste - 1/2 tsp
Oil - 1/4cup
Sliced almonds - 1/2 cup
Dried ginger powder - 2 .5 tsp
Cinnamon - 1.5 tsp
Nutmeg - 1/8 tsp
Clove - 1/8 tsp
Method
Mix the flaxseed powder with almond milk and set aside for 10 minutes to gel.
Add the all-purpose flour, almond flour, ginger powder, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda to a bowl. Mix and set aside.
Add the mashed bananas, oil, aquafaba, molasses, brown sugar, flaxed egg, and almond extract to another bowl and mix gently.
Pour the wet ingredients on the dry ingredients, quickly mix, and fold in sliced almonds reserving a couple of tablespoons for decoration on top.
Pour the batter into a greased mini loaf pan. Top with reserved sliced almonds.
Bake for 23 min at 350 degrees F.
Remove from the oven, cool on a wire rack. Serve warm or at room temperature.
The Lazy Gastronome says
Thanks for sharing at the What's for Dinner party. Have a wonderful weekend.
The Lazy Gastronome says
Thanks for sharing at the What's for Dinner party. Have a wonderful weekend.
Rafeeda AR says
Beautiful vegan loaf! Just with the way it looks, no one would even guess. Love how soft and fluffy it looks... Totally delish...
Sandhya Ramakrishnan says
That looks absolutely gorgeous! The texture of the bread is just amazing! After seeing your mini loaf pans, I am so tempted to buy one.
Priya Srinivasan - I Camp in My Kitchen says
That's one gorgeous loaf, Love how soft and fluffy it looks!! That almond topping, makes it more inviting ! And i love that pan too!!!